Chocolate Avocado Brownie

This is Conscious Kitchen’s recipe for their amazing vegan Chocolate Avocado Brownie, and it’s too good not to share. Made with creamy avocado, these brownies are rich and fudgy while keeping things dairy-free and plant-based. Perfect for anyone looking for a delicious vegan treat that doesn’t compromise on flavour. Visit theconsciousplantkitchen.com for the full recipe and stunning imagery.

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The Conscious Kitchen's Avocado Chocolate Brownie

Ingredients

50g of ripe Avocado

60mls of Maple Syrup

45g Tahini (or almond butter or peanut butter)

180mls Almond Milk

75g Coconut Sugar

40g Unsweetened Cocoa Powder

80g Rolled Oats

8g Banking Powder

15mls of Vanilla Extract

1/4 Teaspoon Salt

3/4 Cup Dark Chocolate Chips

Instructions

Preheat the oven to 180°C. Line a square brownie pan with lightly oiled baking paper and set aside.

In a food processor or blender, add the mashed avocado (do not add additional avocado as it will change the taste of the brownie), maple syrup, tahini (or almond/peanut butter), almond milk, coconut sugar, cocoa powder, oats, baking powder, vanilla extract, and salt. Blend on high speed until all ingredients and well blended. This will take a few minutes. You don't want to see any of the individual ingredients in the mixture.

Pour the mixture into your lined brownie pan.

Sprinkle 1/2 cup the chocolate chips over the mixture and with a spoon or a butter knife gently stir the chocolate chips through the mixture.

Sprinkle the remaining 1/4 cup of chocolate chips onto the top of the mixture and bake for 25-35 minutes or until a brownie looks cooked. You don't want it to jiggle when you shake the pan.

Once cooked, let the brownie cool in the pan for 5 minutes before placing it on a cooling rack.

Warm avocado brownies can have a weird flavor so before you try them, cool them down and pop them in the fridge for ultra fudgy texture.